Combine all the dry ingredients in a large mixing bowl and stir well.
In another bowl combine the wet ingredients and give them a good stir as well.
Combine the wet ingredients with the dry ingredients mixing well to get a lump-free, smooth dough.
Cover and place in the fridge for 30 minutes.
Preheat the oven to 275°F, and line a baking sheet with baking paper.
Roll the dough out until about ¼ inch thick and cut into various shapes with cookie cutters.
Place on the prepared baking sheet and bake for 20 minutes until slightly golden brown.
Allow to cool completely while you work on the icing:
Combine the powdered Erythritol with the egg white powder (or meringue), xanthan gum, and 4 tablespoons water and mix well.
If you are using coloring divide the icing into different bowls and add the food coloring.
Decorate the cookies with the icing and serve.